PROJECT 6- BABY MARROW & PATTYPAN PICKLES
I have spent quite a bit of time in the kitchen lately. It is end of the season for most summer vegetables in the sunny South Africa and nothing can go to waste. I started making these pickles two years ago after we had been to the Kruger National Park during December and the patty pans were the size of pumpkins when we returned. Nobody wanted gigantic patty pans and I had to do something. I am a Jamie Oliver fan and immediately looked in "jamie at home" for any way to preserve them. I found a recipe for pickled baby marrows and decided that I can mix the two for a beautiful display. To my amazement they looked and tasted great. It is lovely gifts and I use it just like they are or in salads throughout the year. This is really worthwhile trying.
Recipe:
for the pickling liquid................1 litre of white vinegar, 1 litre of water, 2 tablespoons of sea salt, a tablespoon of pickling spice.....................
for the marinade......................500ml vegetable oil(you can also use olive oil for an even better product), 5 cloves of garlic(peeled and sliced/crushed), 1 fresh red chilli(chopped)
the veggies..............................1 kg mixed baby marrows and patty pans, a couple of fresh mint sprigs
Bring your pickling liquid to boil. Cut your veggies in 1-2cm pieces. dunk your patty pans and baby marrows in your pickling liquid for about six minutes. Toss all the ingredients for the marinade in a bowl. Spoon out with a slotted spoon directly into the marinade. Bottle warm in sterilised jars and place a mint sprig or two in every bottle. Fill the bottles with the marinade to the top and seal whilst it is still hot! Allow to stand for a week or so for the flavours to develop......if you can resist the temptation!
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